Baking Classics: Paris-Brest

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The Technique

Paris-Brest

Paris-Brest is traditionally prepared & served as a dessert made from Pâte à Choux that is filled with cream. The paste is piped in mounded rings to resemble the wheel of a bicycle as it was first created in 1910 to honor the race of the same name. Paris-Brest Canapés are inspired by this classic pastry however they rings are fashioned from a recipe of Gougeres choux paste & piped onto parchment paper-lined half sheet pans as small, bite-sized morsels. These pastries puff little during baking to maintain their shape so sandwiching two with a Gournay-style Fresh Herb Cheese makes them ideal to offer with cocktails to guests when entertaining. Learn how to make an eye-catching conversation starter for your next spring party. 

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makes 4 1/2 dozen

1/2 cup whole milk
1/2 cup water
1/3 cup butter
1/2 tsp kosher salt
1 cup all purpose flour
A pinch of freshly ground black & ground red pepper
3 eggs, room temperature
1/2 cup packed freshly shredded Parmesan cheese
Fresh Herb Cheese

Combine the milk, the water, the butter & the salt in a 2 quart saucepan. Bring to a rolling boil where bubbles are all over the surface, over Medium-High heat. Whisk together the flour & the ground red pepper; add to the mixture all at once & stir vigorously using a wooden spoon until incorporated & a crust forms on the bottom of the pan. Cook 2 minutes, stirring constantly. Remove the pot from the heat. Transfer the mixture to the bowl of a heavy duty stand mixer. Blend the dough with a paddle attachment on Low speed 30 seconds then begin adding the eggs one at a time. Allow each egg to be completely blended into the mixture before adding the next. The mixture will break apart but will come together once the last egg has been incorporated. Increase the speed to Medium-Low & mix until the mixture is smooth & holds its shape along the bowl sides when the mixer is off. Scrape down the bowl sides using a rubber spatula. Fold in the cheese. Transfer the choux paste to a piping bag fit with a 1/4-inch star tip.

Preheat the oven to 400 degrees. Pipe rings of choux paste approximately 1/4-inch high on parchment paper-lined half sheet pans spacing 1 1/2-inches apart. Bake 20 minutes or until golden brown. Cool completely. Pipe Fresh Herb Cheese on half of the baked pastry then top with the remaining pieces. Serve immediately.

Cooking Classics. Fresh Herb Gournay Cheese. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Game Day Tailgating Modern Southern Socials Entertaining Party Solutions Southern Hostessrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickFresh Herb Cheese
makes 1 1/2 cups

1 {8-oz} package cream cheese, softened
1/4 cup butter, softened
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh parsley or chives
1/2 tsp lemon zest
1 tsp fresh lemon juice
2 garlic cloves, pressed
1/4 tsp kosher salt
Freshly ground pepper

Beat the cream cheese with an electric mixer until creamy & smooth. Scrape down the bowl sides occasionally. Blend in the butter. Fold the dill, the parsley, the lemon zest, the lemon juice, the garlic & the salt into the cheese mixture using a rubber spatula. Season with freshly ground pepper.

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FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Paris-Brest Canapés

Paris-Brest Canapés may be formed from a basic savory Pâte à Choux. Pipe the designs in bite size portions so that they are easy for guests to manage. These appetizers are meant to be eaten the same day in which they are prepared. Bake them in the morning then fill just before serving & passing.

How To Make Fresh Herb-Paris Brest Canapes By Rebecca Gordon Editor-In-Chief. Publisher. Buttermilk Lipstick Culinary Entertaining Techniques Spring Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pate Choux RebeccaGordon Publisher ButtermilkLipstick Magazine Pastry Chef TV Cooking Personality Birmingham Alabama Southern Hostess Spring Party Southern Entertainingrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

The Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

How To Make Fresh Herb-Paris Brest Canapes By Rebecca Gordon Editor-In-Chief. Publisher. Buttermilk Lipstick Culinary Entertaining Techniques Spring Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pate Choux RebeccaGordon Publisher ButtermilkLipstick Magazine Pastry Chef TV Cooking Personality Birmingham Alabama Southern Hostess Spring Party Southern EntertainingNo. 1

Preheat the oven to 400 degrees. Pipe rings of choux paste approximately 1/4-inch high on parchment paper-lined half sheet pans spacing 1 1/2-inches apart.

How To Make Fresh Herb-Paris Brest Canapes By Rebecca Gordon Editor-In-Chief. Publisher. Buttermilk Lipstick Culinary Entertaining Techniques Spring Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pate Choux RebeccaGordon Publisher ButtermilkLipstick Magazine Pastry Chef TV Cooking Personality Birmingham Alabama Southern Hostess Spring Party Southern EntertainingNo. 2

Bake 20 minutes or until golden brown. Cool completely.

How To Make Fresh Herb-Paris Brest Canapes By Rebecca Gordon Editor-In-Chief. Publisher. Buttermilk Lipstick Culinary Entertaining Techniques Spring Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pate Choux RebeccaGordon Publisher ButtermilkLipstick Magazine Pastry Chef TV Cooking Personality Birmingham Alabama Southern Hostess Spring Party Southern EntertainingNo. 3

 Pipe Fresh Herb Cheese on half of the baked pastry then top with the remaining pieces. Serve immediately.

The Tune 
“Our Love Is Here To Stay” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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